Photo: Veganbaking.net from USA · CC BY-SA 2.0
About this photo & recipe
Vegan Vanilla Cupcakes - Cream Method (4485057451).jpg. Resized and converted to WebP; no AI alteration of the photograph. Photo used as decorating inspiration; the original photographer did not make or endorse this AI-assisted recipe. Recipe in development, not kitchen-tested.
Soft Vanilla Cupcakes with Golden Tops73 min · 12 cupcakes · Recipe card
Ingredients
- 180 g plain flour
- 150 g caster sugar
- 8 g baking powder
- 2 g fine salt
- 120 g unsalted butter, softened
- 2 large eggs (about 100 g without shells), at room temperature
- 90 g whole milk, at room temperature
- 8 g vanilla extract
- 12 patterned paper cupcake liners
Let’s make it
- Heat the oven to 180°C conventional (160°C fan). Line a 12-cup muffin tin with patterned paper liners.
- Whisk the flour, sugar, baking powder, and salt in a bowl. Add the softened butter and beat until the mixture looks like fine, damp crumbs.
- In a separate bowl, whisk the eggs, milk, and vanilla. Add to the flour mixture in two additions, mixing just until smooth; scrape the bowl once and avoid overmixing.
- Divide the batter evenly among the liners, filling each about two-thirds full. Bake for 16–19 minutes, until the tops are lightly golden and spring back when gently pressed; a skewer inserted in the center should come out clean.
- Cool in the tin for 5 minutes, then transfer the cupcakes to a rack and cool completely, about 30 minutes. Serve plain, as pictured.
Kitchen notes
This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than the tested result. Store cooled cupcakes in an airtight container at room temperature for up to 2 days. Contains wheat, egg, and milk.
Recipe in development · not kitchen-tested.
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